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Stifado (Greek Stew) Recipe

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This recipe for Stifado (Greek Stew), by , is from The Sauvageau Family Cookbook 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Seth and Deb Sauvageau
Added: Thursday, July 23, 2009


3 lbs. lean beef stew meat, cut into 1 1/2 inch cubes
Salt and freshly ground pepper (to taste)
1/2 c. butter
2 1/2 lbs.small onions, peeled
1 can (6 oz.) tomato paste
1/3 c. red table wine
2 T. red wine vinegar
1 T. brown sugar
1 clove garlic, minced or mashed
1 bay leaf
1 small cinnamon stick
1/2 t. whole cloves
1/4 t. cumin
2 T. raisins

Season meat with salt and pepper. Melt butter in Dutch oven or heavy skillet with cover (or crock-pot). Add meat and coat with butter, but do not brown. Arrange onions over meat.

Mix tomato paste, wine vinegar, wine, sugar and garlic. Pour over meat onions. Add bay leaf, cinnamon, cloves, cumin and raisins. Cover and simmer 3 hours, or until meat is very tender (longer for crock pot). Do not stir. As you serve, stir sauce gently to blend. Serve with noodles.

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